Moroccan Bread with Charmoula and Spiced Lamb
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 breads (2 servings per bread)
- 1/4 cup water
- 1 1/2 teaspoons ground cumin
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/4 cup olive oil
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 tablespoons chopped fresh parsley
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all purpose flour
- 2 tablespoons paprika
- 1 tablespoon chopped garlic
- 4 teaspoons dry yeast
- 2/3 cup thinly sliced red onion
- 1/4 teaspoon dried crushed red pepper
- 2/3 cup chopped fresh cilantro
- Carbohydrate 154 g(51%)
- Cholesterol 77 mg(26%)
- Fat 76 g(117%)
- Fiber 19 g(77%)
- Protein 49 g(98%)
- Saturated Fat 15 g(77%)
- Sodium 1413 mg(59%)
- Calories 1459
PreparationMake lamb: Stir all ingredients in bowl to blend. Sprinkle with salt and pepper. Chill at least 2 hours and up to 1 day. Make dough: Pour 1 cup warm water into large bowl; sprinkle yeast over. Let stand until mixture is foamy, about 10 minutes. Mix in 1/4 cup oil and salt. Combine both flours in medium bowl. Stir enough flour mixture into yeast mixture 1/2 cup at a time to form slightly sticky dough. Knead on floured surface until smooth and elastic, about 10 minutes. Oil large bowl; add dough and turn to coat. Cover bowl with plastic wrap. Let stand in warm area until doubled in volume, about 1 hour. Meanwhile, heat 2 tablespoons oil in medium skillet over medium-high heat. Add lamb mixture; sauté until just cooked through, about 3 minutes. Transfer to plate. Make charmoula: Combine all ingredients in medium bowl. Season with salt and pepper. Set aside. Punch dough down. Divide into 4 equal pieces. Cover; let stand 10 minutes. Preheat oven to 450°F. Roll out each dough piece on floured surface to 7-inch square. Top each with 1/4 of charmoula, then 1/4 of lamb, pressing to adhere to dough. Oil 2 large baking sheets. Using large spatula, transfer breads to sheets. Bake breads until cooked through and brown on bottom, about 15 minutes. Serve warm.
PreparationMake lamb: Stir all ingredients in bowl to blend. Sprinkle with salt and pepper. Chill at least 2 hours and up to 1 day. Make dough: Pour 1 cup warm water into large bowl; sprinkle yeast over. Let stand until mixture is foamy, about 10 minutes. Mix in 1/4 cup oil and salt. Combine both flours in medium bowl. Stir enough flour mixture into yeast mixture 1/2 cup at a time to form slightly sticky dough. Knead on floured surface until smooth and elastic, about 10 minutes. Oil large bowl; add dough and turn to coat. Cover bowl with plastic wrap. Let stand in warm area until doubled in volume, about 1 hour. Meanwhile, heat 2 tablespoons oil in medium skillet over medium-high heat. Add lamb mixture; sauté until just cooked through, about 3 minutes. Transfer to plate. Make charmoula: Combine all ingredients in medium bowl. Season with salt and pepper. Set aside. Punch dough down. Divide into 4 equal pieces. Cover; let stand 10 minutes. Preheat oven to 450°F. Roll out each dough piece on floured surface to 7-inch square. Top each with 1/4 of charmoula, then 1/4 of lamb, pressing to adhere to dough. Oil 2 large baking sheets. Using large spatula, transfer breads to sheets. Bake breads until cooked through and brown on bottom, about 15 minutes. Serve warm.
